Created by QueenBea on January 23, 2020
Step 1: Using a mortar and pestle work the ginger, garlic and salt into a paste.
Step 2: Transfer the paste into a large bowl and mix with the ground chicken, flour, fish sauce and 1/2 tablespoon of the sesame oil. Mix until well blended; set aside.
Step 3: Bring the avocado oil to medium high heat and toss in the quartered shallots; cook until they start to brown. Mix in the garlic chili past and add the broth a bit at a time.
Step 4: Bring to a boil and drop the chicken mixture a spoon full at a time into the broth; cook for 5 minutes and reduce heat to low.
Step 5: Add the glass noodles and let sit for 3 to 4 minutes until noodles have softened; stir in the remaining sesame oil and chives and ladle into bowls.
Step 6: Enjoy!